Spaghetti Dinner by This Old Gal

– 2 tablespoons Extra Virgin Olive Oil
– 1/2 Yellow/Brown Onion, chopped
– 2 cloves Fresh Garlic, minced
– 2 teaspoons Dried Basil
– 1 teaspoon Dried Oregano
– 1 teaspoon Fennel Seeds (crushed)
– 1 teaspoon Sea Salt
– 1/4 teaspoon Freshly Ground Black Pepper
– 1/4 teaspoon Crushed Red Pepper Flakes
– 1/4 cup Red Wine/Cabernet (a good Cabernet!)
– 28 ounces Diced Tomatoes
– 3 ounces Tomato Paste
– 15 ounces Tomato Sauce
– 2.5 cups Low Sodium Chicken Broth (or 2.5 cups water + 2.5 teaspoons Better than Bouillon Chicken Base) (or plain water)
– 1 teaspoon Light Brown Sugar
– Parmesan Rind chunk (optional)
– 1 pound Spaghetti (broken in half or other Pasta)
– 2 teaspoons Dried Parsley Flakes

Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min